Cap with us!

New in 2022

01 Jan
9,8 ABV

Quatre Lutin

Heartwarming to endure the dark Swedish winter months

01 Jan
6,5 ABV
Milk Porter

Baaahd to the bone

A sweet milk porter with added coconut


All year
6,5 ABV
Fruit sour

Varför so sur herr mango

Brewed for the first time during 'International Women's Collaboration Brew Day' after a homebrew recipe by Ida Karlsson Hjorth. Brewed with whole raspberries, mango and rosé pepper. Featured in '101 öl du måste dricka innan du dör' by Örjan Westerlund. We try to keep this beer available all year round.

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Who We Are?

Loving it Belgian

I'm Wilbert Duijvesteijn and I'm 'the Brewing Dutchman'.
A few years ago I moved here from Rotterdam together with my wife Theresa McGovern. It did not take long until we turned our passion (beer) into a Brewery. I heard people say 'The best thing about The Netherlands is; it has Belgium next door'. Well, I don't know about that, but they sure have a long tradition brewing wonderful creative beers, and I don't mind saying they inspired us to brew our Barrel aged wild ale, and being more creative with unusual ingredients like liquorice, red beets, hibiscus, elderflower or leftover bread. We want to surprise your taste buds with brand new beer styles that can hardly be said to fall into any particular category. We work, to a large extent, together with local produce and believe in creative brewing where we find boundaries without losing the balance.

Barrel aging

We started with a 'sandbox' of 4 barrels in which we did a secondary fermentation with a brettanomyces bruxellensis. The wood allowes the slow aging of beer. New fresh oak gives the beer all kinds of new exiting flavors and aromas, off which vanilla (phenolic aldehydes) is the most known, and used wine barrels add a whole other layer. But for the secondary fermentation with a Brett, the breathing is the main reason we let the beer age in barrels. If you are unfamiliar with Brettanomyces: yeast converts sugars into alcohol and carbon dioxide, but it also creates esters in a proces between ethanol, the primary alcohol in beer, fatty acids and acetyl coenzyme. The common ale yeast 'Saccharomyces cerevisiae' creates esters which are responable for the fruity aromas, like banana (Ethyl butyrate) or clove (4-vinyl guaiacol) in wheatbeers, but there are many other fruity flavors like apple, pear, strawberry, orange, etc. Brettanomyces does a few things differently than a 'common' ale yeast. Not only can a Brett convert much longer sugar-chains as a Saccharomyces, it also creates more 'funky and tart' esters and phenols. Flavors which are describt as barnyard, horse blanket, wet dog, but also smokey, fruity like pineapple and peach, peppery, dirt, earth and spicy. The most famous beer which is fermented with a Brett (as well as bacteria) is probably Lambic (Gueuze, Kriek)

Where we are?

You can find us in the center of Gnesta, in beautiful Södermanland.
If you are planning to visit scenic Södermanland? We can recommand Mälby Säteri B&B for your stay. The B&B is located just minutes from our brewery, so you are most welcome for a tour, tasting or brewing course and as a guest you will receive a discount. We can also host and organize small events inside, or bigger events outside this beautifull mansion.

Contact Us

Ågatan 1
64630 Gnesta
07 28537797